Grilled Duck Breasts with Mole Colorado Recipe | Flavor by Casa Modelo

Ingredients

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• 6 or 7 dried ancho chiles (about 3½ ounces), stemmed and seeded
• 3 tablespoons vegetable oil, such as expeller pressed canola oil
• ¾ cup diced canned fire-roasted tomatoes
• 2 slices (about 2 ounces total) firm white bread, toasted, torn
• 1 small onion, roughly chopped
• 5 cloves garlic, roasted and peeled
• 1 teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• Pinch each, ground: black pepper, cloves
• ¼ cup Modelo Negra®
• 2 tablespoons sugar
• 2 teaspoons salt
• 4 boneless duck breasts with skin, about 2 pounds
• Fresh cilantro leaves for garnish